Raspberry Jam Bars

2 1/4 cup flour
1 cup butter
1 cup sugar
1 egg
9 oz. Red Roof Farm Raspberry Jam
1 cup nuts

Mix all ingredients except preserves until crumbly. Reserve 1 1/2 cup of mixture and press the remaining crumbs in a 13 x 9 pan. Spread preserves to within 1/2 inch of edge of crust. Sprinkle remaining crumbs over preserves. Bake at 350° F 40-45 minutes or until golden in color.

Strawberry Jelly Roll

3 eggs, separated
1 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup hot milk
1 tsp. vanilla
2 cups Red Roof Farm Strawberry Jam

Carefully grease and flour a jellyroll pan or spray with cooking spray. Prepare a towel larger than the pan by spreading out and sprinkling well with powdered sugar. Beat egg whites and yolks, separately. Blend whites and yolks together and beat well. Add sugar gradually, while beating. Add dry ingredients, milk and vanilla. Spread batter in prepared pan. Bake at 400° F 10-12 minutes. Do not overbake. Invert hot cake immediately on towel. Roll cake, rolling towel right onto cake. Let stand until cool. Unroll and spread with strawberry jam. Reroll cake. Slice into1" slices and serve.

Zesty Potato Salad

Peel and dice enough potatoes to fill 2 1/2-quart bowl. Cook until done. Hard-boil three eggs. Chop 1/2 of a medium onion. Chop 3/4 cup of Red Roof Farm Zesty Bread and Butter Pickles, set aside. To make dressing, combine 1 1/4 cups mayonnaise, 2 T. of mustard and 1/4 - 1/2 cup of Red Roof Farm Zesty Bread and Butter Pickle juice.

Mix dressing ingredients together and pour over potatoes and other ingredients. Makes 2 1/2 quarts.